Yuz’ Got Served
by Maxwell Berlin / @Max.ology
Ingredients
- 2 oz. (split) Breckenridge Bourbon Whiskey
- 2 oz. Black Sesame Iced Tea*; cold
- 2 oz. Yuzu Piña-ade**
- Glassware: Large Collins glass
- Garnish: dehydrated pineapple slice dusted with black sesame powder and Pineapple air
Preparation
- Measure 1 ounce of Breckenridge bourbon whiskey and 2 ounces of tea in one of the tins.
- Add 1 ounce Breckenridge bourbon whiskey and 2 ounces of Yuzu Piña-ade in a separate mixing tin.
- Add ice to both sets and shake vigorously.
- Strain Yuzu Piña-ade mixture into a Collins glass first.
- Fill glass with ice and strain tea mixture over top.
- Top with pineapple air***, garnish, and enjoy!
Black Sesame Iced Tea
Ingredients
- 4 tbsp black sesame powder
- 2 Ceylon black tea bags
Preparation
- Strong brewed 4 tbsp black sesame powder and 2 Ceylon black tea bags in 2 cups, steeped at 212°F for 5 minutes.
- You can use a French Press to ensure the sesame is strained well before pouring.
**Yuzu Piña-ade
Ingredients
- Makes 1 cup: enough for 4 cocktails.
- 1 oz. Monin Yuzu Puree
- 1 ½ oz. Yuzu Pineapple Syrup
- ½ oz. Citric Acid Solution (20g citric acid: 1 cup water)
- 1 oz. Pineapple Juice
- 4 oz. Water
Preparation
- Mix all ingredients.
***Pineapple Air
Ingredients
- 6 oz. Pineapple Juice
- 0.7 grams Soy Lecithin (.4% soy lecithin to total liquid volume)
Preparation
- Blend with immersion blender or frother wand in a shallow bowl or Pyrex.
- Allow foam to form and spoon out on top of the cocktail.
- You can store it in the fridge for later use.
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